Chilean Salmon Ceviche

• 2 cups lobster stock
• 2 cups clam juice
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/2 teaspoon dry mustard
• 1/8 cup mayonnaise
• 1/2 cup heavy cream
• 2 tablespoons grain mustard
• 1/4 tablespoon aji amarillo
• 2 (6-ounce) Chilean salmon fillets, cut into very thin slices
• 1 yellow tomato, diced
• 1/2 bunch scallions, sliced
• 1/2 bunch cilantro, leaves chopped
• 1 bunch chives, chopped
• 3 sweet potatoes, peeled, steamed and sliced to 1/4-inch pieces

1. Combine lobster stock and clam juice and reduce by half.
2. In a blender mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, whole grain mustard, aji amarillo; then add it to the stock.
3. In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice.
4. On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.

lobster, clam juice, orange juice, lime juice, dry mustard, mayonnaise, heavy cream, grain mustard, aji amarillo, chilean salmon, yellow tomato, scallions, cilantro, chives, sweet potatoes

Taken from www.foodnetwork.com/recipes/chilean-salmon-ceviche-recipe.html (may not work)